Roasted Leg of Lamb
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An easy, fool-proof recipe, even for first-timers! So so tender and juicy, perfect for Easter, Christmas, and holidays!
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reasons to make roasted leg of lamb
- Easier to make than you think. If this is your first leg of lamb, there is no need to be intimidated by the process. It may seem incredibly daunting but cooking a lamb roast is much easier than you think! And this recipe here is fool-proof and fuss-free yet packed with maximum juicy, tender flavor goodness.
- Impressive main dish for the holidays. Whether it’s Easter, Christmas, or any other big holiday get-together, a roasted leg of lamb is a true showstopper and makes for a great centerpiece main dish that is sure to impress. And you can leave the shank on for it’s dramatic presentation (you can also purchase one with the shank removed – there’s no advantage here except for the aesthetic eye for serving).
- No marinade needed. A marinade is not required for a tender, juicy lamb leg. The garlic-herb-Dijon mixture in this recipe doubles as a quick lamb roast marinade and rub, locking in flavor without a long prep time.
Ingredients
Leg of lamb
Bone-in will have extra flavor and juiciness whereas boneless will be much easier to carve.
Garlic
Adds a lovely buttery flavor profile.
Olive oil
This will serve as the rub for your lamb. We recommend using good quality olive oil here such as California Olive Ranch (our favorite).
Fresh herbs
Chopped fresh rosemary and thyme are common pairings with leg of lamb but you can also improvise with some of your favorite herbs.
Dijon
Adds a sharp, tangy flavor to your lamb rub, balancing out the rich taste of the lamb meat.
Salt and pepper
Season generously! 1/2 – 1 teaspoon kosher salt is recommended per pound of lamb.
Tips for the most Perfect Leg of Lamb Every single Time
- Go to a reputable butcher. Cooking such a large cut of meat can be daunting! We recommend purchasing a leg of lamb that is preferably grass-fed and organic. Ask for market weight, avoiding baby lamb or mutton. The butcher can also trim the excess fat.
- Bone-in is ideal. Bone-in will have extra flavor, but if you are nervous about carving and serving, boneless can be used. For a juicy leg of lamb, season generously with kosher salt and olive oil, then rub with garlic, rosemary, thyme, and Dijon for the best roast lamb seasoning.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are key here, delivering the best kind of flavor.
- Use an instant-read thermometer for the most accurate results. Check your lamb halfway through cooking, inserting through the thickest part of the meat but avoiding the bone. The internal temperature should reach 135°F for medium. Insert the thermometer into the thickest part of the lamb leg (avoiding the bone) to guarantee perfect doneness.
- Let your meat rest. As with any large cuts of meat, let your lamb rest for at least 15 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
PRO TIP
Serve with mini hasselback potatoes.
The potatoes pictured here are mini hasselback potatoes, a perfect pairing with the roasted leg of lamb!
Best Side Dishes to Serve with Roasted Leg of Lamb
Roasted Leg of Lamb: frequently asked questions
A simple mixture of olive oil, garlic, Dijon mustard, rosemary and thyme works as both a marinade and rub.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
This really depends on personal preference. We recommend medium (135°F, 20 minutes per pound) but you can also cook to rare (125°F, 15 minutes per pound), medium well (145°F, 25 minutes per pound) or well done (155°F, 30 minutes per pound).
For medium doneness, roast at 350°F for about 20 minutes per pound until the internal temperature reaches 135°F.
Here is a foolproof step-by-step video guide for a stress-free leg of lamb!
Roasted Leg of Lamb
Video
Ingredients
- 1 (5 pound) bone-in leg of lamb, trimmed
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
Instructions
- Preheat oven to 350 degrees F. Line a shallow roasting pan with aluminum foil.
- Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern.
- In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
- Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
- Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
- Serve immediately with mini hasselback potatoes.
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This lamb recipe is so good! The dijon really makes it. I have tried so many of your recipes and they all turn out great.
The best leg of lamb we have had, my whole house smelled good too!
Making this tomorrow! But my local store was out of the fresh herbs. Would i use the same amount of dry herb instead of the fresh ones or would it be a different amount?
Yes dry herbs are more potent, try 1/4-1/3 of actual amounts
Delicious!!
Made tonight for Mother’s Day may 10th 2020, was delicious. Will make again.
Very simple yet ,very clear information
Were cooking our lamb today, mothers day dinner..
So easy and absolutely fantastic. Have made two of them this week and gotten great raves!!!!
I just made this for mother’s day today, and Lord have mercy…this was the most amazing leg of lamb I’ve ever eaten. Moist, succulent and tasty! This is now my go-to reciepe!!
Just made this last night. First time cooking lamb and second time ever having lamb (first time I did not like it). This recipe was amazing, I made a couple of slight modifications by adding smoked paprika, lime basil, and fresh mint leaves to the rub. I knew this was going to turn out well as soon as rubbed the marinade all over the lamb (it smelled absolutely divine). I also made the hasselback potatoes with sweet potatoes to go along with it (definitely worth making). This had the feel of a super upscale dinner. Definitely a meal you could cook if you are trying to impress someone, would definitely use this recipe again. Absolutely delicious.
The Best! I have cooked lamb several times over the years but this it the absolute Best recipe and the potatoes were great too!
My best roast lamb so far ..Thank you for sharing the recipe!
Thanks for helping this vegetarian make her first Easter Lamb. It was a hit!
Excellent!
I made this New Zealand leg of lamb for
Easter dinner everyone loved it! The recipe is a keeper!!
The only thing I did different was I cooked in a Sous Vide
first then broiled until the outside was browned!
The seasoning was great and the smell in the house was fabulous!
Hi, what temperature did you set your sous vide and how long did you let it broil without over cooking it ? tia
Absolutely wonderful. First time making lamb roast. This was easy and turned out absolutely amazing. Will definitely make this again. Thank you for your post.
I used your recipe for a boneless leg of lamb and it was perfect. The spice mixture was so good! Used dried herbs because its what I had. The family loved it!!!
I made this today for Easter. It was absolutely delicious and so very easy. I highly recommend this recipe!!
I made this today for Easter. It was my first time making lamb & it was so good! I had a smaller cut of meat so I halved the recipe.
made this yesterday afternoon. Was just going to make a simple roast, then I found this recipe and since everything I have made from Damn Delicious has been damn delicious I had to try. I was not disappointed and neither were those that ate with me. I did not make the potatoes as I did not have, but did make roasted asparagus and that too was great.
Thank you for another great recipe.
p.s. I try to share your recipes as much as I can, so thank you.
My entire family of 6 loved this recipe! Thanks for an easy and flavorful recipe!
Perfect! This was the first time I’ve ever cooked leg of lamb, and it was amazing!! There are 9 in our household from ages 11 to 76, and ALL of them thought it was delicious. The recipe did NOT require a dozen ingredients that I will never use again, the instructions were easy to follow, and it worked. I will definitely be keeping this one and making it again; it will be our family’s Easter dinner from now on.